Two layer strawberry cake with whipped cream and berries. This cake is based on Marian Burro’s 1983 plum torte recipe from The New York Times. I’ve been doing it with strawberries and I converted it for a two layer cake you can fill and top with whipped cream and berries. Could be a great one for Mother’s Day or a spring birthday! For the sugar that is sprinkled on top of the batter you can use regular granulated sugar or coarse raw sugar.
1 pound strawberries
2 sticks unsalted butter at room temp
1.5 cups sugar + 2 tablespoons (divided)
4 eggs (room temp)
2 tsp vanilla
Zest of 1 lemon plus more for garnish
1/2 tsp salt
2 cups flour
2 tsp baking powder
Preheat oven to 350.
Grease two 9” cake pans and line with a circle of parchment paper. Flip the paper so both sides are greased.
Hull and quarter the strawberries. If they’re really big, cut again. You want 1/2” pieces. Set aside.
Beat butter and 1.5 cups sugar until light and fluffy, 3-5 minutes. Add eggs one at a time and beat until incorporated. Mix in vanilla, zest and salt. At a lower speed, mix flour and baking powder in to batter until just combined.
Add half of strawberries and stir to combine.
Divide batter into the two cake pans, spread to the edges, and add the rest of the strawberries on top. Gently press into the batter.
Sprinkle remaining 2 tablespoons sugar over cakes (1 Tbs per cake).
Bake 55-60 minutes. The top should be golden and a toothpick inserted in the middle should come out clean. Don’t underbake or it will be mushy - use a toothpick to make sure it’s not still gooey.
Let cool in pan 15 minutes, then run a knife around edges to loosen.
Once cakes are cool, fill and top the cakes with lightly sweetened whipped cream. (1 pint heavy cream, 1 tablespoon sugar, 1 tsp vanilla whipped to soft peaks.) Add more fresh berries to decorate if desired and a dusting of lemon zest.
Highly recommend serving this with vanilla ice cream!
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